Afghani Nan Khatai Cardamom Spiced Cookies Topped With Pistacios Food

CARDAMOM BISCUITS (NAN KHATAI)

Steps:

• Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
• Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
• Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
• Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
• Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
• Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.

AFGHANI NAN KHATAI-CARDAMOM SPICED COOKIES TOPPED WITH PISTACIOS

Steps:

• Preheat the oven to 350 degrees.
• Mix the white flour with the sugar, and crushed cardamon. Next, add the oil and mix well.
• Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned.
• Sprinkle finely ground pistachios on top of the cookies while they are still hot.
• Let cool before eating.
• Enjoy.